• 3 eggs
  • 1/4 teaspoon saffron threads
  • 2 slices white bread, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 500g thick boneless white fish, chopped
  • 1/2 cup plain flour
  • 1 cup dried breadcrumbs
  • Vegetable oil, for deep-frying
  • 1 cup mayonnaise
  • Beat 1 egg in a bowl. Add saffron. Set aside for 10 minutes. Process bread, two-thirds of the garlic and 1/4 cup parsley in a food processor to fine crumbs. Add fish. Process until combined. Remove to a bowl. Stir in saffron mixture, and salt and pepper.
  • Place flour and breadcrumbs into separate dishes. Whisk remaining eggs in a bowl. Roll teaspoonfuls of fish mixture into balls. Coat in flour. Dip into egg then coat with breadcrumbs. Place onto a plate. Cover. Refrigerate for 30 minutes.
  • Preheat oven to 160°C. Pour oil into a saucepan to half-fill it. Heat over medium heat until a cube of bread dropped in browns in 10 seconds. Cook fish balls, 4 at a time, for 2 minutes or until golden. Transfer to a wire rack. Keep warm in oven while cooking remaining fish balls.
  • Combine mayonnaise with remaining garlic and parsley. Season with salt and pepper. Serve with fish balls.